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otein trub in beers his argument is that if you were to eat a banana skin and all it would taste more accurately of banana but would you actually want the flavour of the banana skin almost definitely not the inclusion of hop protein and yeast trub is essentially that it is pretty clear that there is very little flavour imparted by the haze itself though the flavour of hop polyphenols is widely and inconclusively debated all the haze does is add mouthfeel to the beer that creamy body that so many people mention in their tasting notes of this type of beer for me at least the haze seems to muddy the hop flavours they don t sing and dance with the same brightness as they do in beers with greater clarity it seems to be harder to pick out individual flavours and aromas in these kinds of beers perhaps it is because broadly they all using very similar combinations of hops that all contribute the same aromas and flavours i think the sweetness in some of these beers also makes flavours harder to pick out too especially as some producers have been adding unfermentable lactose to their pale beer to further sweeten and juicify them that said there are a few exceptions the latest brew by numbers 55 dipa is an absolute masterpiece of juice bitterness and smooth mouthfeel deya s cans that i have tried are well balanced and bitter enough to make them drinkable rather than cloying i think this haze phase will pass just as the raspingly bitter ipa did before it we ll find something new and exciting to try that i hope to my tastes at least will be much more drinkable mar 01 cloudwater and casks posted by petebrissenden 7 everyone seems to have had a reaction to paul at cloudwater s blog summarising their experience of 2016 what paul has written is as ever open honest self assured and almost impossibly veracious amongst some fairly amazing growth figures the thing that really blew me away was that in 22 months we ve brewed 240 gyles using 145 different recipes and 24 different yeast strains i can t think of another brewery in the land that has been that experimental particularly in their use of yeast strains back when i first worked in a commercial brewery there was abject terror at the concept of keeping more than just one house strain in the brewery the big news of course in the blog is that cloudwater are to discontinue the production of cask beer in 2017 there has been a trend that started with brewdog s typically swaggering contentious withdrawl from the market in 2011 they in true brewdog style have now single handedly reinvented cask and serve live dead pony club in their bars buxton camden and beavertown have all since followed suit magic rock s cask beers have seen a considerable hike in pricing this year after they re appraised their margins on cask beer too paul cites a few reasons why their cessation of packaging beer in casks is happening but firstly and foremost the crux of the matter seems to be price tolerance beer in the cask market is currently very much undervalued as a perfect illustration of this where i live down in east kent there has been a micropub revolution for those not in the know the micropub is the brainchild of martyn hillier who owns and runs the very brilliant butcher s arms in herne village he developed a model that exploits the 2003 licensing act as an easier way to repurpose a small shop into a licensed premises for on and off trade with limited opening hours usually micropubs have three or sometimes four casks on depending how busy they are no bar but either a stillage or cellar room dispensing cask via gravity no music no tv no lager sometimes cider food if available is a bit of cheese or maybe a local pork pie micropubs because of their small size become friendly chatty informal third spaces of the highest degree you can t have a private conversation in one and they are all the better for it my problem with them is often the beer selection because of their stripped out nature and low overheads micropubs are expected to make cask beer cheaper than perhaps a normal pub might 3 to 3 50 seem to be about the going rate round here as opposed to 3 50 to 4 20 in most of the traditional pubs nearby the trouble stems from the fact that none of the micros want to be more expensive than each other so pricing is informally locked down this means that to make a decent gp the owner is forced to pay less for the beer pricing certainly hasn t changed in the six or seven years i ve been drinking in them in a bigger pub you have other items like keg bottles softs minerals tea and coffee where you might balance your overall gp figure but not in a micropub the owner will buy one cask of beer at the 70 80 mark from someone decent and usually local like gadds darkstar burning sky or harveys and then two or three casks of dross from further afield that is cheap on the avs or flying firkin list shite like titanic skinners and cottage all get regular rotation on the stillage i ve heard anecdotes of 45 casks of beer and buy one get the cheaper cask free with free national delivery i ve no idea how the breweries selling that beer make any money doing that maybe they don t this does nothing to expand or rejuvenate the market or to challenge new drinkers to try something new the same old boring badly made beer ad nauseam though i have singled out micropubs here for the sake of my argument it is true of the whole cask beer segment it is seen as a cheaper drink by almost all drinkers this lack of willing or ability perhaps of publicans to pay what the beer is worth squeezes the margins that the brewery make so than can still service the market as a brewery in this situation you have three options either you suck it up reduce the cost of ingredients and make an inferior product or you make something else that makes a better margin this article illustrates how some of the mid tier breweries making cask beer are feeling the squeeze too though i m of limited sympathy for them if they dared to innovate and embrace the market that is evolving rather than trying to fight it they might have an easier ride a few people have chimed in on twitter giving cloudwater a tough time for placing emphasis on their efforts towards making a profit these people need to understand profit is not a dirty word profit is what secures growth allows you to pay and train your staff fairly and offer them a secure future innovate and make the company the best it can possibly be profit is not a dirty word and having an aspiration towards it isn t wrong paul also mentions that the beers he and his staff are excited about making are not the traditional beer albeit with a modern twist cask beers they have made but our keg sipas ipls grisettes are from the off cloudwater have been all about evolution reinvention and seasonality this might be their kid a moment but i m sure we ll love them all the more for it they are growing up and finding out who they are and what they want to be if it means more of their excellent kegged and small pack beer i ll be a happy man the final bit of the puzzle is the issue of quality it is much much easier for a brewery to get the beer to punters in the condition it was meant to in either keg or small pack pouring cask conditioned beer properly isn t as hard as some make out but it is harder than the mostly plug and play nature of kegged beer i can totally understand a brewery wanting to reign in the amount of variables in the way their beer is kept to protect their brand cloudwater are also huge advocates of refrigerating their beer in transport storage and in people s cellars i d add to paul s trends for 2017 that stock that is refrigerated from brewery to glass will start to be talked about and put into practice we all need to remember though this is a bit of a storm in a teacup really cloudwater as they stand are not a big brewery by my calculations we are looking at 3000 less casks a year across a market that consumes well in excess of 9 000 000 casks a year hardly something to get our knickers in a twist over to quote paul again but back in 2014 it is now up british brewers get on with making tomorrow s beers and free themselves from yesterday s constraints jan 03 big beer buyouts again posted by petebrissenden 1 i m never drinking their beer again a phrase i have seen banded about a lot in the last twenty four hours since the news that camden town brewery has been sold to international brewing giant ab inbev to publicly state that you ll never let a drop of beer pass your lips that they have brewed smacks of cutting of your nose to spite your face in many pubs youngs m b nicholsons and spirit spring to mind meantime and camden still make up the only quality offerings on the bar will i still drink their beer absolutely will i call them out if quality slips or the quality of ingredients changes absolutely it is fine to have mixed feelings about the sale of a brewery the craft brewing industry is an odd one in that there is lots of dialogue between punter and brewer people feel loyalty and identity with a brand and the way that they are perceived for liking those brands i feel uniquely placed to comment on the round of sales that have happened recently in the uk i was at meantime while the sab buyout happened before meantime i worked at camden town brewery i know people at both breweries and the fact that they have sold isn t really a surprise meantime nailed their colours to the mast that they would be growing the brand to sell the moment that nick miller was made ceo he was the guy they needed with the experience of big beer to get the infrastructure in place to grow the brand and expand they have in 2009 they brewed 14 000hl in total i believe the target volume for this year was around 100 000hl bear in mind 70 of what they brew stays inside the m25 camden similarly have grown hugely in five years they have grown from nothing to producing around 35 000hl at their london facility and contracting further volume out in belgium it was reported that ab were sniffing round camden six months ago and the buyout will allow camden to buy a huge production facility and make the jump to the size they want rather than the size that crowdfunding and bank loans would have permitted none of that growth comes easily there are people at both breweries who have worked twelve hour night shifts cursed at slow filtration runs sweated buckets filling kegs and stacking them on pallets battled through shitty london traffic in vans to deliver beer replace cooling systems and walked hundreds of miles with heavy bags full of pos and samples for bars cafes and pubs to tell those people who have worked so hard that you aren t drinking their beer anymore after a decision that was beyond their power to do anything about is a real slap in the face both camden and meantime employ brilliant hardworking passionate people who for the most part will benefit from the company having deeper pockets and a more secure backer for those who were senior enough to make the decision to sell consider them they too have worked incredibly hard this is their reward if their aspirations are for a truly global brand then i very much doubt that without a big brewery backer that would ever become a feasible reality i can t see any evidence from any of the buyouts that have happened that big beer is looking to strip craft breweries of quality and hike up profit as i have said before big beer can t do craft so acquisition is the only way they can have a slice of that market they still don t fully get it budweiser had a fairly spectacular marketing gaffe at the superbowl this year most big brewer s brands are in decline in the domestic market and the only real areas of growth for them are south america china and africa ab inbev bought sab to have a slice of those markets it makes sense that it will snap up craft brewers to increase it s domestic share both big beer and craft have put their hands up at the point where their knowledge ends to ask for help as for the i don t drink macro beer don t tell me you haven t ever eaten at pizza express byron or in fact any chain restaurant drunk a macro lager at party or pub where nothing else was on offer drunk just about any spirit owned by diagio or pernod ricard which is pretty much all of them including some of the very best scottish whisky distillers that nobody ever seems to fuss about the ownership of drunk coca cola or one of it s subsidiaries used one of kraft s food products in the kitchen filled up your car with petrol at esso shopped at tesco etc etc because you have unless of course you are swampy you ll probably keep on drinking camden and meantime s beer too dec 22 homebrew fermentation temperature conundrum help posted by petebrissenden 1 i am a man of many skills however control electronics are not one of them and i m after some help i need to brew a hell of a lot of beer for august as i have somewhat foolishly shot my mouth off and said i ll make all the beer for my wedding this means making 200l on my little homebrewing kit i ve ordered a 60l fermenter so that i can double brew and speed things up a bit however a 60l fermenter is a right pain to lug in and out of a fridge to try and control the fermentation temperature and to crash chill what i want to do is to be able to submerge a stainless cooling coil which i already have in the fermenting beer and connect it to the cold water recirc of a maxi 210 chiller that i also already have however i am going to need some sort of plc unit and a temperature probe to to talk to each other so that i can set a high and low value for the temperature and some sort of switch that i can wire into the recirc pump s power supply to turn it on and off anyone built anything similar or have a cheaper easier more elegant way of doing it below is a rough sketch of what i want it to do jun 02 why breweries need to be more like the clash and less like the sex pistols posted by petebrissenden 2 every generation rebels against the one before them be it with the music they listen to the clothes they wear or the values they have most recently musically this has been jazz rock and roll the hippy movement heavy metal punk every ten years or so young people sweep in and reject the old way of doing things blow out the cobwebs of the past and say everything that has gone before is wrong this is our time and our way of doing things the sex pistols individually were not good musicians in fact i d go so far as to say that they were pretty terrible three chords a ragged 4 4 beat simple single note bass lines that directly mirror the chord changes but they were critically acclaimed people sing their praises still and for a generation they were the angry mouthpiece with the rabble rousing yell in a bad time to be young strikes three day working weeks power outages pretentious noodly prog rock and rampant unemployment are the backdrop to their sound their music wasn t well put together there was no willingness t...
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